Article
The bacterial microbiota in the ceca of Capercaillie (Tetrao urogallus) differs between wild and captive birds.
Systematic and applied microbiology - 1 Nov 2011
Wienemann Tobias, Schmitt-Wagner Dirk, Meuser Katja, Segelbacher Gernot, Schink Bernhard, Brune Andreas, Berthold Peter
Abstract excerpt
The diet of wild capercaillie differs strongly between seasons. Particularly during winter, when energy demands are high and the birds forage solely on coniferous needles, microbial fermentations in the ceca are considered to contribute significantly to the energy requirement and to the detoxification of the resinous diet. Here, we present the first cultivation-independent analysis of the bacterial community in...
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